Two Recipes for Hazelnut Brownies

Hazelnut Brownies

2 oz. unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup roasted and chopped hazelnuts
1 teaspoon vanilla extract

Melt chocolate with butter over hot water; cool.

Add eggs and sugar, and beat until well blended.

Combine flour, baking powder, and salt. Stir into chocolate mixture with hazelnuts and vanilla.

Spread mixture evenly in lightly-greased 8-inch square pan. Bake in a 350 degree F oven for 25 to 30 minutes. Cool 10 minutes; cut into squares with sharp knife.

Chunky Hazelnut Brownies

1 cup unsalted butter
2 cups sugar
4 eggs, beaten to blend
1/2 cup cocoa powder, unsweetened
1 tbsp. vanilla
1/3 cup all-purpose flour
1/2 teaspoon salt
7 oz. semisweet chocolate, coarsely chopped
1/2 cup toasted and chopped hazelnuts

Preheat oven to 350 degrees F. Lightly butter 9x13-inch baking pan.

Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa, and vanilla. Stir in flour and salt. Add chopped chocolate and nuts.

Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. Cut into 1-1/2-inch squares. (Can be prepared 1 day ahead. Wrap tightly.)